With her Ivy-League biochemistry background, one could imagine Chef Patricia
Yeo stooped over a Bunsen burner and test tube spice rack, wrapped in
a white smock, methodically merging exotic Asian, Mediterranean, and South
western ingredients into unique, complementary, and fantastically tasty
pieces of edible art never seen or tasted by human kind. Come to think
of it - wonder if she needs any guinea pigs?